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Method

Heat a large pan, fry the curry paste until
fragrant, add the lamb, then brown on all
sides. Pour in the rice and stock, then stir well. Bring to the boil, cover with a lid,
then cook for 15 mins on a medium heat
until the rice is tender.

Stir through the spinach, put the lid back on the pan and leave to steam, undisturbed, for 5 mins before serving.

Comments, questions and tips

Comments

Sadly the second time bbc good food has let me down this week (never happened before!) Rice stodgy and stuck to the bottom of the pan despite me constantly stirring it. Lamb chewy. I suspected this recipe was too easy to be good and I'm unfortunately right.

Hi Jensven, the recipe doesn't say to constantly stir, rather, to stir well when you combine the rice and stock. Rice should never be stirred once it's cooking but left closed with a lid and undisturbed. If you stir it while cooking it will get stodgy and stick to the bottom as happened with your rice. Would try again without stirring! :)

This was really quick and easy, and also loads nicer than I expected it to be. Definitely one to make again, and, although it was great with lamb neck, I will probably try with chicken/prawns next time for a bit of variation. Also, used rogan josh paste, but was very mild, so added a little dried chilli for heat.

Really surprised by this one. Didn't think it was going to be that thrilling but it was delicious. And incredibly easy and quick. I also used a balti paste with some madras paste for a bit of extra kick.

Really nice dish, decided to cook it in the oven after the initial bring to simmer stage 160*c for the 15 minutes, as needed the hob space for more hands on dishes... It did dry out a bit but once the spinach wilted in the steam this made the rice lovely & moist again... Yum yum!

So easy and fuss free. This works really well with leftover roast lamb, frozen peas and mushrooms, if no spinach.
The timings and proportions are spot on, you can spice it up if you want - I ground my own spices and browned an onion to start with, added some saffron and cinnamon stick with the stock and rice. Oh, and make your own stock from the lamb leftovers if you can be bothered; a sprinkle of garamasala when you stir in the peas for the last 5 min works well, too. I will definitely make endless variations based on this, it will be fun!

Really quick and easy. I added some roughly chopped spring onions, baby sweetcorn and a generous pinch of fenugreek powder. I cooked it for some friends who really enjoyed it. I also added a saag aloo, a saag pienaar and some Indian breads. Next time I will add a red chilli just for another layer of flavour. A good tip is not too over cook the spinach at the end - if you catch it right then you get a lovely fresh feel to each mouthful. 3-4 minutes ought to be enough for the spinach.

I must have missed a trick. Followed the recipe precisely. This dish only tasted of boiled lamb and was awful. Confused as to how so many have found it successful and there are hardly any ingredients! I used a balti paste. Any tips would be most welcome as it would be a useful one to master.

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